SIT30821 Certificate III In Commercial Cookery – 109871C
Course Code: SIT30821
CRICOS Code: 109871C
Faculty
Hospitality
Delivery Mode
Blended
Duration
58 Weeks
Course Description
Course Duration/Fee
Mode of Delivery
Entry Requirement
Assessment
Award Requirements
Career Pathway
Vocational Placement
Essential Information
Pathway From Qualification
Units Of Competency
Course Description
Course Code: SIT30821 CRICOS Code: 109871C
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
PRE-REQUISITE REQUIREMENTS
No pre-requisite requirement for this qualification as per course training package.
Course Duration/Fee
| Course Duration | : 58 Weeks |
| Course Fee | : $AU 18,000 |
| Estimated Total Course Cost | : $AU 18,000 |
Mode of Delivery
Blended (Face to Face + Online)
Entry Requirement
The following are the Admission requirements of Lead college:
- Must be 18 years of age or older at the time of course commencement
- Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
- Must have completed Australian Year 11 or equivalent level of schooling or a Certificate III or higher qualification with an Australian institution.
- Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
- IBT 46
- PTE Academic 42
- CAE 162
- OET B
- Duolingo 90
- General English Upper Intermediate
- MOI Certificate
- Certificate III or higher qualification with an Australian institution.
- Must have the ability to carry out kitchen training involving physical activity, including lifting, carried out in a hot environment.
Assessment
Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.
Award Requirements
Students will need to successfully complete all units in this course to receive certificate of SIT30821 Certificate III in Commercial Cookery. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.
It is mandatory to complete work placement to be eligible for attainment of this qualification.
Career Pathway
This qualification enables the student to seek employment in the following job roles:
- This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shop.
- Possible job title includes – cook
Vocational Placement
This qualification requires that the learner complete at least 48 complete service periods in a commercial kitchen.
The college has allocated 200 hours for vocational placement.
Essential Information
RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER
Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.
During the entry process and interview stage LEAD College will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.
UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT
USI is needed for all students studying with LEAD College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au.The student after enrolment is required to create USI (Unique Student Identifier) or allow LEAD College to create an USI on their behalf.
STUDENT SUPPORT WELFARE and GUIDANCE SERVICES
Relevant resources are available at LEAD College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.
ORIENTATION
Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.leadcollege.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.
Pathway From Qualification
After completing SIT30821
Certificate III in Commercial Cookery, students may progress to SIT40521 Certificate IV in Kitchen Management.
Units Of Competency
The SIT30821 Certificate III In Commercial Cookery requires the completion of the following 25 Units (including 20 core and 5 electives).
** Please note: Electives are subject to change to meet client and industry requirements.
| Core units | |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP009* | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016* | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006* | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| Elective units | |
| SITHCCC025* | Prepare and present sandwiches |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC038* | Produce and serve food for buffets |
| SITXWHS006 | Identify hazards, assess and control safety riskss |
| BSBSUS211 | Participate in sustainable work practices |
Related Qualifications
SIT40521 Certificate IV in Kitchen Management – 109546E
Course Code: SIT40521
CRICOS Code: 109546E
SIT50422 Diploma Of Hospitality Management – 110806B
Course Code: SIT50422
CRICOS Code: 110806B
SIT60322 Advanced Diploma Of Hospitality Management – 110807A
Course Code: SIT60322
CRICOS Code: 110807A